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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9 232g Recipe makes 1 9) The following items or measurements are not included below: xanthan gum |
||
| Calories 996 | ||
| Calories from Fat 566 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.0g | 96% | |
| Saturated Fat 39.3g | 196% | |
| Monounsaturated Fat 16.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1017mg | 42% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 100.7g | 33% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 5.9g | ||
| Protein 7.7g | 15% | |
Ingredients
- 3/4 cup rice flour
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/3 cup butter or vegetable oil
- 2 tablespoons cold water
Directions
1
Stir dry ingredients together, making sure xanthan gum is evenly distributed.2
Cut in butter or oil and add honey.3
Add cold water a little at a time until a ball is formed.4
Roll dough to 1/8" thickness between two sheets of aluminum foil.5
Peel top sheet of foil off, and invert dough onto a 9" pie pan.6
Peel off other foil sheet.7
Prick dough with fork, and bake at 350 for 15 minutes until brown.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 30 mins
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Chef #1301563
On Jun 20, 2009
this pie crust completely fell apart on me when i inverted it into the pie plate. also, there was not enough dough for my 9" plate. i used oil instead of butter, maybe that was the problem. not sure.
From: Chef #989565
On Oct 14, 2008
This recipe makes a great tasting flaky crust! It's awesome and delicious 
From: GFJane
On Apr 26, 2008
Gluten free baking is more an art than science. With flours, using only one flour is usually not as good as using several flours. I'd suggest using a GF flour mix here, or using only a mix of rice flour, potato starch, tapioca starch, or even some sorghum or teff.
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